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4 tablespoons unsalted butter

1 medium yellow onion (chopped finely)

½ teaspoon sea salt

Freshly ground black pepper

2 garlic cloves (chopped)

¼ cup all-purpose flour

2 cups milk

2 cups vegetable broth

3 cups chopped broccoli florets (used frozen chopped)

1 large carrot (julienned or finely chopped)

½ teaspoon Dijon mustard

8 ounces shredded medium cheddar cheese (about 2 heaping cups)

Homemade croutons (for serving, optional)

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1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.

2. Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.

3. Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste and serve with croutons, if desired.

Broccoli Cheese Soup Recipe Tips

Grate the cheese yourself to ensure that your broccoli cheddar soup has the best smooth and creamy texture.

Whisk continuously when you add the flour and milk. Whisking prevents the flour from burning on the bottom of the pot with the butter. Once you add the milk, it evenly disperses the flour and butter in the liquid, thickening the soup and preventing lumps from forming.

Go low and slow. When you add the cheese, make sure that the pot is over very low heat. I also recommend adding a little at a time and stirring well between additions.

Reheat it on the stove. Leftovers will keep in the fridge for up to 3 days. To reheat them, go low and slow. Skip the microwave and warm the soup on the stove over medium-low heat, and stir occasionally until heated through. Reheated this way, the soup should stay thick and creamy. If you try to rush the process and crank up the heat, the soup will separate. Trust me, I learned the hard way!